Wild Mushroom & Leek Stuffed Sweet Potato

New favorite recipe alert! There are a few meals that I cannot get enough of these days: roasted brussels sprouts, apple walnut tart, salads with mint & dill, and this wild mushroom and leek stuffed sweet potato. It’s the ultimate comfort food, only it’s good for you! To make it even better, this stuffed sweet potato is topped with a sweet potato aioli. Next level, y’all!

This recipe is so easy to make, and perfect for everything from a dinner party to packed lunch.

I’ve been trying to eat a larger assortment of whole grains lately, because they are crucial for getting enough dietary fiber. They’re also a great source of protein, vitamins, minerals, and antioxidants. Farro is one of my favorites. It’s an ancient grain, and cousin of wheat, that is high in b vitamins, magnesium, iron, and zinc. This nutty-tasting whole grain is super healthy, but I especially love it for its chewy texture. In this stuffed sweet potato it truly shines! Cook it in vegetable stock for the very best flavor!

To save time making this stuffed sweet potato recipe soak the farro for at least 1 hour before cooking. This will reduce the cook time from 30 to 20 minutes. Any leftover sweet potato aioli can be used as a dipping sauce for roasted vegetables, for raw vegetables, or as a spread on sandwiches.

Poke fork holes into the sweet potatoes, then rub a bit of oil onto each one. Place them on a baking sheet and bake for 45 minutes, or until tender.

While the sweet potatoes are in the oven, make the rest of the items.

To a saucepan add ¼ cup of vegetable broth. Bring it to a simmer, then add the leeks. Cook the leeks until they begin to soften. Add the mushrooms, farro, rosemary, and remaining 3 cups of vegetable broth. Bring it to a boil, then reduce the heat to medium-low and simmer. Place a lid over the pan, keeping it ajar, and cook for 30 minutes, or until the farro is tender. Stir every 5-10 minutes, and add more broth or water if the liquid evaporates too quickly. Season with salt and pepper, and add more to taste if necessary.

Once the cooked sweet potatoes are out of the oven and cool enough to handle, cut them in half. Scoop out the center of each sweet potato and set it aside. Some will be for the sweet potato aioli, the rest you can save. It’ll stay fresh in the refrigerator for about 7 days.

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The Cookbook

Hi, I’m Jenné

I developed my love of sweet potatoes while growing up in beautiful Atlanta, GA. As a picky kid, they were one of the few healthy foods I would eat. Candied yams, sweet potato pie, and a good ol' baked sweet potato; when I think of soul food, these come to mind. Now as a vegan chef sweet potatoes are still my favorite food, and one of the most delightful and soulful ingredients. The recipes in this blog aren't all laced with sweet potatoes, but they are all made with a generous sprinkling of soul.
jenne@thenourishingvegan.com